Apologizing to your downstairs neighbors is probably the first thing you should do after a raucous dinner party. When it comes time to\u00a0clean\u00a0dishes, however, there\u2019s an array of options, especially for that\u00a0fancy\u00a0decanter you\u00a0trotted out for the occasion.\r\n\r\nShould you rinse it with vinegar? Scour it with salt? Invest in cleaning beads?\u00a0Or even, drop that wine-stained decanter in the dishwasher, say a quick prayer and move on with your life?\r\n\r\nIt all\u00a0depends on the size, shape and overall preciousness of your decanter.\r\n\r\nWe asked five wine industry experts about the pros and cons of each method.\u00a0Life is short, after all, and good\u00a0glassware\u00a0is expensive.\r\nVinegar and water\r\nIt might be tempting to wash a decanter as you would most other\u00a0glasses, with dish soap and warm water in the sink or dishwasher. That\u2019s frowned upon by wine pros, however. Dish soap leaves behind residue and faint flavors, while dishwashers are too rough for most decanters.\r\n\r\n\r\n\r\n\u201cI was always trained to never use soap in a decanter,\u201d says Thea\u00a0Angella\u00a0Merl, experience curator and lead wine assistant\u00a0at\u00a0Rose\u2019s Luxury\u00a0in Washington D.C. Instead, she rinses her decanter with warm water, pours in near-boiling water and lets it soak for 10 minutes.\r\n\r\n\u201cThen, I\u2019ll wrap a bendy kitchen spatula in a soft cotton serviette or cheesecloth\u2014honestly, whatever is closest\u2014and use that to gently scrub all the curved, hard-to-reach sides,\u201d\u00a0says Merl.\r\n\r\nFinally, she pours in a mixture of white vinegar, water and ice. Merl sloshes the contents around gently, \u201cfollowed by a thorough rinse and a scrub again.\u201d\r\nSalt and ice\r\nIf your decanter is relatively sturdy, drop in a few pinches of salt and some crushed ice. Then give it a shake.\r\n\r\n\u201cDon\u2019t get too aggressive, but put some hip into it,\u201d says Regine T. Rousseau, an author, International Sommelier Guild Level II and founder of\u00a0Chicago wine and spirits company\u00a0Shall We Wine.\r\n\r\nThe ice and salt function as a sort of liquid\u00a0steel wool\u00a0pad, scouring the glass as you shake things up. Afterward, rinse your decanter with room-temperature water, and let it air dry.\r\n\r\nKeep an eye on the clock, too. \u201cDon\u2019t wait for stuck-on red wine buildup before applying this method,\u201d says Rousseau. \u201cThink of this as a decanter toothbrush: Brush after every use to avoid decay.\u201d\r\n\r\n\r\nCleaning beads\r\n\u201cI personally like to use\u00a0decanting beads, which are little metal balls that you put in the decanter with very hot water and swirl,\u201d says Nate\u00a0Rogevich, beverage manager at Majordomo Meat and Fish\u00a0in Las Vegas.\r\n\r\nAs the\u00a0stainless-steel\u00a0beads swish around the decanter, they pick up residue and sediment like a sponge.\r\n\r\nTo prevent soap stains and residue,\u00a0Rogevich\u00a0uses his beads in conjunction with\u00a0Cafiza, a powdered cleaner marketed for espresso machines, yet equally effective on glass.\r\n\r\nBeads are also the preferred method of Marshall Tilden III, DWS, CSW, Wine Enthusiast\u2019s vice president of sales and wine education.\r\n\r\n\u201cThey are able to reach every nook and cranny at the base of the decanter,\u201d\u00a0he says. Tilden finds them particularly effective on decanters with unusual shapes.\r\n\r\nYou can reuse\u00a0your\u00a0beads, too. Just rinse in hot water and let them dry before storing.\r\n\r\n\r\nVinegar and rice\r\nIf the thought of cold, hard steel or ice inside your beloved decanter makes you cringe, consider using clean, uncooked rice\u00a0with\u00a0equal parts water and white vinegar.\r\n\r\nThe combination works in a similar, gentler manner\u00a0as\u00a0the above methods.\u00a0The solution flows through narrow bottlenecks, while rice \u201cscrubs\u201d the sides clean.\u00a0The downside here is grit.\r\n\r\n\u201cIn terms of rice, I do find that it removes slight stains,\u201d says Rebecca Meir,\u00a0wine writer and sommelier at Toronto private dining service Chef &\u00a0Somm. \u201cHowever, it falls short when removing substantial ones. The crushed ice and\u00a0stainless-steel\u00a0pearls will work much better as well as quicker,\u201d\u00a0especially for tough, caked-on stains, she says.\r\nHot water and foresight\r\nRegardless of which cleaning method you choose, \u201cthe most important consideration is to rinse your decanter with warm-to-hot (but not boiling) water as soon as possible after using,\u201d says Meir. \u201cThe longer the decanter sits with wine, the more of a struggle there will be when it comes to removing the wine stains.\u201d\r\n\r\nIn cleaning, as in life, it never hurts to get an early start.